My
Collection of Keeper Recipes
Meatloaf
Categories:
casseroles, main dish
2 large eggs
2/3 cup milk
1/2 cup oatmeal; subst: dry bread crumbs
1/4 cup onion; shredded
1/2 medium bell pepper; shred or dice (opt)
1 tablespoon dried parsley; (basil, italian seasoning
salt & pepper to taste
1 1/2 pounds ground beef
--- Topping ---
1/4 cup catsup
3 tablespoon brown sugar
1 teaspoon dry mustard; optional
1 tablespoon worcestershire sauce
Combine all ingredients except the ground beef; mix very well. Add ground beef; mix well and pat down into a loaf pan (8-1/2 x 4-1/2 x 2-1/2).
Bake at 350°F for 1-1/4 hours. Drain grease. Combine topping ingredients; spread over meat loaf. Bake an additional 15 minutes at 350°F.
(Instead of 2/3c milk, use 1/3c milk and add 1/4c ketchup, 1t prepared mustard, 1t worcestershire and 1T red pepper flakes - this is my favorite way to fix it)
(Optionally turn out into shallow baking dish, double the topping ingredients except the dry mustard, and smother the entire meatloaf with topping; bake the additional 15 minutes)
(Optionally fill 16 muffin tins with meat mixture; bake at 425°F for 20 minutes; top and bake 5 to 10 minutes more)
Hint: use crumble cooked leftovers to make enchilada's with sour cream & cheese.
Contributor: W David Griggs (Alcolu, SC)
Yield: 6 servings
Preparation Time: 00:20